Hello everybody, it’s Jim, welcome to our recipe page. Today, we’re going to prepare a special dish, moussaka. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Heat a frying pan over a high heat. If they look a little dry during cooking, add a dash more olive oil. Set aside on a plate lined with kitchen paper. Repeat until all the mixture is used up, ending with a layer of aubergines.
Moussaka is one of the most popular of recent trending foods on earth. It is enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. They’re nice and they look wonderful. Moussaka is something which I’ve loved my entire life.
To get started with this recipe, we must prepare a few components. You can have moussaka using 19 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Moussaka:
- Prepare 1 kg eggplants
- Get 1 kg potatoes
- Take 125 g kefalotyri cheese, grated (you can substitute it with Pecorino Romano or Parmezan)
- Take salt, pepper, sugar
- Make ready 1/2 bunch parsley, finely chopped
- Make ready Meat filling
- Take 1 kg ground beef
- Prepare 350 g chopped peeled tomatoes
- Take 1-2 tbsp tomato paste
- Prepare 125 ml white wine (retsina if available)
- Take 2 onions, finely chopped
- Prepare 75 ml olive oil
- Take 1 beef stock cube
- Get 4 egg whites
- Get 1 pinch each cayenne pepper, black pepper, salt
- Prepare 2-4 cloves garlic
- Make ready herbs1 tbsp parsley, 1 tbsp mint, all chopped finely
- Get spices2 pinches oregano, 1 pinch each of ground cloves, ground cinnamon, ground coriander, and 1/2 of a bay leaf.
- Take 4 cups bechamel sauce (with the 4 egg yolks)
Add the minced lamb and fry. Greek moussaka made in individual dishes with lamb mince, tomato, oregano and a hit of cinnamon layered with aubergine slices and baked with a fluffy topping. Prepare ahead - best eaten on the day. Then rinse aubergine in a colander and squeeze out excess liquid.
Instructions to make Moussaka:
- Slice the eggplants into long slices, approximately 1 cm thick. Salt them, and let them stand for 30 minutes. Wash the salt off, strain them and pat them very dry with kitchen paper.
- Slice the potatoes into 1 cm thick slices and fry them as well as the eggplants, in plenty of hot oil. Let them strain on absorbent paper.
- Prepare the meat filling. In a saucepan, bring the oil to heat and lightly sauté the onion and the ground beef, until the ground beef is no longer pink. Add the wine and the stock cube. Add the spices, a little water and let the meat simmer for 45 minutes.
- Then add the tomatoes, tomato paste, garlic, herbs, and the salt. Allow to simmer until the sauce has thickened.
- Remove from the heat and allow to cool a little. Stir in the egg whites.
- Prepare the bechamel sauce. Take care to only add the egg yolks once the sauce has cooled a little.
- In an ovenproof dish, layer first the potato slices, season with salt and pepper, sprinkle with half the chopped parsley, a little sugar, and 1/3 of the grated cheese. Next layer the meat filling, and finish off with a layer of the eggplant slices, which we season as the potatoes. Spread the bechamel sauce over, sprinkle with the remaining grated cheese, and bake at 180 degrees for approximately 1 hour.
Prepare ahead - best eaten on the day. Then rinse aubergine in a colander and squeeze out excess liquid. Dry well with a kitchen cloth. Moussaka is to the Eastern Mediterranean what lasagna is to Italy: A very rich, special casserole that is perfect for Sunday dinners or potluck gatherings. The recipe takes some time to put together, but like a good lasagna, it's worth it!
So that is going to wrap this up with this exceptional food moussaka recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
